As much as I like chocolate chip cookies, I probably make these butter pecan cookies just as often! They are a pretty simple cookie, with all of the usual ingredients, including plenty of pecans and enough butter to make them melt in your mouth delicious! The butter is added to the cookies melted and I sometimes like to brown it which adds a nice nuttiness to the flavour. After baking they are nice and crispy on the bottom and the edges and moist, chewy and tender on the inside! The perfect cookie!
Two different batches, the one on the left with melted butter and the one on the right with browned butter.
Four different batches, the one on the left with melted butter and the one on the right with browned butter, the second row including butterscotch chips!
Optionally sprinkle on a bit of salt!
Melt in your mouth goodness!
Butter Pecan Cookies
Melt in your mouth buttery pecan cookies that are so easy to make!
- 1 cup (1/2 pound, 2 sticks) unsalted butter, melted and let cool a bit
- 1 cup packed dark or light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 and 1/2 cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups pecans, toasted and chopped
- Mix the sugars into the melted mutter followed by the eggs and vanilla.
- Mix the flour, cornstarch, baking soda, and salt.
- Mix the dry ingredients into the wet before folding in the pecans and chilling in the fridge for 2 hours.
- Form the dough into 1-2 tablespoon balls (or scoops), place on a parchment paper (or silicon mat) lined baking sheet, about 2 inches apart from each other. (Optionally press pecan halves on top of the balls.)
- Bake in a preheated 350F/180C oven until they just start to brown on the bottom, about 10 minutes, remove from the oven and let sit on the pan for 5 minutes before transferring to a cooking rack to finish cooling.
Option: Melt 2 tablespoons butter in a large skillet, add the chopped pecans and ‘toast’ in the butter instead of just toasting them!
Option: Add 1-2 tablespoons caramel sauce to the wet ingredients!
Option: Add 1 cup butterscotch chips along with the pecans!
Option: Form the dough into balls and roll them in coarse grained sugar!
Option: Sprinkle some large flake salt!
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Helen Brown says
Every thing looks so yummy ..going to try the Butter Pecan cookies
Lauraleigh Brumwell says
I would like to save the butter pecan cookie recipe to my Recipe Box but I cannot access my Recipe Box. Have tried several methods, some of which worked before but not not now
Sally Moss says
Is the measurement of pecans before or after chopped?
After chopping. Enjoy!
Joan Helbacka says
I made the basic recipe and used 300 grams of all purpose flour. 1/4 cup = 30 grams but the cookies spread and were soft. Should I add more flour usually weighting gives me more consistent results. I’m Also using a new ro me oven.
Karen Cure says
Hi Kevin — Happy 13th Birthday.
When do you add the pecans to the tops of the cookies?
Thanks! Press the pecan halves on top of the balls/scoops of cookie dough when you place them on the baking sheet. Enjoy!
LindY G Sherrod says
Yum, they sound so delicious. Congratulations on 13 yrs, I’ve really enjoyed you sharing your recipes with us.
Karen T says
These look delicious and thank you for posting the recipe using butter different ways. Also, congratulations on 13 years on closet cooking…that is wonderful. Stay well and thank you for your wonderful recipes…I enjoy your newsletter and have made many of your great recipes!
Debbie Manteghi says
These were so good but mine came out really thin. What did I do wrong? I love your recipes.